Thursday, October 27, 2011

Pumpkin Bread:{Gluten Free}

A little slice of pumpkin heaven! This time of the year is as much about the taste as it is the scents and the sights! There is no denying "pumpkin" is the queen/king this time of year from pie to cookies to bread. So let us just say, "We celebrate you O great pumpkin with our tribute to Pumpkin Bread made gluten free".

Pumpkin Bread {Gluten Free}

1 1/3 cups Pamela's  Products Gluten Free Baking Mix
2 eggs at room temperature
4 tablespoons coconut oil
1/2 cup agave nectar
1 tablespoon Pumpkin Pie Spice{we use Trader Joe's}
1 teaspoon cinnamon {we use Trader Joe's}
1teaspoon salt
1 tablespoon pure vanilla extract
1 cup canned pumpkin {100% pumpkin nothing else added}
Optional add ins: chopped nuts, raisins, mini chocolate chips dried cranberries

Preheat oven to 350. Lightly grease a 8 x 4 loaf pan. Beat together agave nectar, coconut oil, eggs, salt, vanilla and spices until well blended. Add in baking mix. Blend well without over mixing. Pour into loaf pan. Bake for 50-60 minuets. We checked ours after 45 minuets and the tooth pick came out clean. Allow to cool in pan 15-20 minuets and than turn out onto a cooling rack to continue to cool. Store covered in refrigerator.

Pumpkin not only tastes good it is good for you. Rich in Beta carotene, loaded with Potassium, Zinc and high in Fiber! So the next time you are considering eating "pumpkin" think about all those heath benefits too. Remember, keep it Homespun!

                                                         It is not good to eat too much honey,
                                                  nor is it honorable to seek one's own honor.
                                                         Proverbs 25:27
Homespun With Love
Linking to:

Somewhat SimpleThe Frugal GirlsPhotobucketUndertheTableandDreaming

1 comment:

  1. Yum! This looks delicious and perfect for the holidays!